The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pheasant with Creamed Garlic Potatoes & Braised Red Cabbage
cav nero.
High protein
New
Low sat fat
Serving size
Ingredients
- 80g sliced cavolo nero (use half)
- 200ml almond cream (use a quarter) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 apple (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp red wine vinegar (use half)
- 2 garlic clove
- 0.5 tsp ground cinnamon (use half)
- 150g vegetable gravy (use half) (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 2 large potatoes
- 1 red cabbage (use half)
- 1 star anise (use half) (whole star anise (100%))
- 1 x 80g skinless pheasant breast fillet
Nutritional Information
Calories: 705
Protein: 35g
Carbs: 97g
Fat: 17g
Ingredients
- 2 x 80g skinless pheasant breast fillet
- ½ tsp ground cinnamon
- 1 star anise (whole star anise (100%))
- 1 tbsp red wine vinegar
- 2 garlic clove
- 150g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 80g sliced cavolo nero
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 apple
- 2 large potatoes
- 1 red cabbage
Nutritional Information
Calories: 518
Protein: 31g
Carbs: 57g
Fat: 17g
Pheasant with Creamed Garlic Potatoes & Braised Red Cabbage
cav nero.
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Cooking Instructions
- Trim and finely slice the red cabbage. Coarsely grate the apple. Place the red cabbage, apple, red wine vinegar, star anise, a good pinch of cinnamon and a pinch of sea salt into a large saucepan with 250ml water. Crumble in half the stock cube and simmer for 20-25 mins with the lid on, until softened. Add more water during cooking if it becomes too dry.
- Finely chop or crush the garlic. Bring a saucepan filled with salted hot water to a boil. Peel and roughly chop the potatoes, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan along with the garlic. Place on a low heat and mash well, then add half the cream gradually, mixing thoroughly, until a loose mash is achieved. Season with sea salt and black pepper to taste.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Season the pheasant with sea salt and black pepper then place in the pan and cook for 2-3 mins each side, until golden and just cooked through. Remove from the pan and allow to rest.
- Add the cavolo nero and 2 tbsp water to the frying pan and cook for 2 mins until soft. Season with a pinch of sea salt.
- Serve the creamed mash on plates alongside the red cabbage, cavolo nero and pheasant. Reheat the frying pan on high heat and add the gravy. Heat for a minute until hot, then pour over the pheasant.
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